Ingredients Salad 1 cup black beluga lentils (dry/uncooked) 3 cups of water 3 lightly packed cups of chopped baby spinach ½ medium red onion, chopped ⅓ cup oil-packed sun-dried tomatoes, rinsed ⅓ cup pitted and quartered Kalamata olives ⅓ cup chopped fresh basil or flat-leaf parsley Optional garnish: crumbled feta cheese Greek dressing ¼ cup olive oil 2 tablespoons red wine vinegar … Read more
Ingredients 1 cup Fresh Lemon Juice 3/4 cup Granulated SPLENDA® No-Calorie Sweetener 4 cups Cold Water 5 Sprigs Fresh Mint Instructions In large pitcher, combine lemon juice and sweetener. Stir until sweetener is dissolved. Add water, blend well. Serve over ice cubes. Garnish each glass with sprig of fresh mint
Ingredients 1/3 cup raw pumpkin seeds ½ teaspoon ground coriander ½ teaspoon ground cumin ¼ cup extra virgin olive oil 1 serrano chile, seeds removed and chopped 3 tablespoons fresh cilantro, chopped 3 tablespoons fresh parsley, chopped 1 tablespoon lemon juice, freshly squeezed ½ teaspoon kosher salt 4 medium-size yellow peaches, sliced with the skin on 2 Persian cucumbers, sliced thinly 1 ripe avocado, … Read more
Ingredients 1 tablespoon olive oil 1 medium-sized onion, chopped 2 small bell peppers, chopped (or 2 jalapeno peppers, seeded and chopped) 1 teaspoon ground cumin ½ teaspoon ground coriander 2 cloves of garlic, peeled and minced 1 cup of quinoa, rinsed and drained 1 (15 oz.) can black beans, drained and rinsed 1 cup corn kernels, fresh or frozen 1 can (15 oz.) diced tomatoes, with all … Read more
Ingredients 1 butternut squash, (1.2kg) olive oil 1 red onion 1 clove of garlic 1 bunch of fresh sage, (30g) 10 sun-dried tomatoes 75 g vac-packed chestnuts 75 g basmati rice 75 g dried cranberries 1 pinch of ground allspice red wine Cooking Instructions Preheat the oven to 180°C/350°F/gas 4. Wash the squash, carefully cut … Read more